PASTA + ROASTED TOMATOES + GARLIC
This was a quick pasta side dish that could easily be a main dish, served with rustic bread dipped in garlicky olive oil. The roasted tomatoes were not as great as the ones roasted for hours, but it was enough to still call it delicious. This is a true spotlight on summer tomatoes with the burst of flavor and freshness.
I got this recipe from Cooking Light, August 2012. This serves 4.
- 1 tbsp kosher salt
- 8oz uncooked spaghetti
- 1/4 cup extra virgin olive oil, divided
- 2 pints multicolored cherry tomatoes, or all red
- 4 garlic cloves, thinly sliced
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2oz Parmigiano-Reggiano cheese, shaved or shredded
- 1/4 cup small basil leaves
One: Preheat oven to 450°.
Two: Bring a large pot of water to boil; add 1 tbsp salt. Add pasta; cook 10 minutes or until al dente. Drain pasta in a colander over bowl, reserving 6 tbsp cooking liquid. Return pasta to pan.
Three: Combine reserved cooking liquid and 2 tbsp oil in a small saucepan; bring to a boil. Boil 4 minutes or until mixture measures 1.3 cup Add oil mixture to pan with pasta; toss to coat.
Four: While pasta cooks, combine remaining 2 tbsp oil, tomatoes, and garlic on a jellyroll pan, tossing to combine. Bake at 450° for 11 minutes or until tomatoes are lightly browned and begin to burst. [I baked it for 16 minutes to get the burst.] Add tomato mixture, 1/2 tsp salt, and pepper to pasta; toss to coat. Top with cheese and basil.